Canal Tribute Soup Banquet

Canal Tribute Soup Banquet

　　Throughout history, the Huitong River flowed through Linqing. It lived up to the meaning of its name — “Huitong” (meaning “connecting and communicating”) — not only making Linqing a widely renowned commercial hub and a key hub of canal transport along the Grand Canal, but also bringing together a variety of regional snacks and cuisines from both the north and south. The “Linqing Soup” is an innovative and unique delicacy in the culinary world that has flourished over centuries.

　　The “Linqing Soup” features a hundred different ingredients, cooking methods, flavors, and nourishing effects. It truly offers a wide variety — each soup unique in taste, never repeated or duplicated — which is why it enjoys fame far and wide. Visitors from other regions praise, “Visiting Linqing without trying the soup is a wasted trip,” and “One sip of Linqing Soup, and you won’t want to leave.” The flavor of Linqing Soup starts light and gradually becomes rich, beginning thin and then turning thick, leaving a lingering aftertaste. It’s especially effective after drinking alcohol or eating oily, heavy dishes, as it cuts through grease, refreshes the palate, and aids digestion. It was especially beloved by officials and wealthy merchants. Emperor Qianlong of the Qing Dynasty visited Linqing six times and each time he highly praised the “Linqing Soup.” This eventually led to the creation of the “Tribute Soup Banquet,” which centers around various soups. This is also a remarkable contribution made by generations of chefs in Linqing to the development of the Canal Culture cuisine.

　　I. Soups

　　Taiji Grand Fortune Soup

　　The main ingredients are tomato sauce, hawthorn sauce, and black sesame paste, thickened into a rich soup and then arranged into the shape of the Taiji (Yin-Yang) symbol, served on a round flat plate. This soup is sweet and tangy, appetizing and aids digestion. At the same time, its Taiji design symbolizes harmony between heaven and earth, peace, and prosperity. It is said to bring smooth spirits, a healthy appetite, and a strong body. Legend has it that this traditional appetizer soup was created by an old chef from Yushanlou in Linqing, who drew inspiration from the Bagua (Eight Trigrams) diagram at Bixia Temple.

　　Jade Dew Double White Soup (commonly known as “Creamy Radish Soup”)

　　Legend has it that during one of Emperor Qianlong’s seven southern tours, he once visited a small riverside eatery in Linqing incognito and specifically asked for a bowl of “shattered frost-white jade soup.” Realizing the visitor was no ordinary person, the chef quickly improvised, using the traditional Linqing method for “Creamy Radish Soup.” He shredded the radish finely, stir-fried flour with pork lard, then brewed it into a snow-white soup. After adjusting the seasoning and garnishing it with coriander, he served it in a pristine white soup bowl. The soup was fresh, fragrant, milky white, and perfectly balanced in flavor. Upon tasting it, Emperor Qianlong spontaneously praised, “What a wonderful Jade Dew Double White!” And thus, the soup was named “Jade Dew Double White Soup.”

　　Heaven and Earth United Spring Soup (commonly known as Chinese Toon Chicken Shreds)

　　The meat shreds are snow-white, the soup crystal clear, with a few leaves of Chinese toon floating on the surface, evoking the feeling of spring with their delicate fragrance. Legend has it that when Emperor Qianlong visited Linqing incognito, he met a village girl named Sun Biyu, who once made this soup for him. Later, the girl was killed by the son of a tax supervisor. Emperor Qianlong avenged her death, and the locals built a “Rain Shelter Pavilion” in her honor to avoid naming taboos. Later, the Forbidden City replicated this pavilion, bestowing upon it the elegant name “Heaven and Earth United Spring.” To commemorate the village girl, this soup was named “Heaven and Earth United Spring Soup.”

　　Chen Sanliang’s Dumpling Soup (commonly known as Noodle Dumpling Soup)

　　“Chen Sanliang Climbs the Court” is a famous local opera in Linqing. “Chen Sanliang” earned her name by selling each piece of calligraphy or painting for three taels of silver. She endured hardship to support her younger brother and sworn brother Chen Kui in their studies, hoping to take revenge. Being poor, she had nothing to eat but water-boiled noodle dumplings — a practice that has been passed down to this day. When she later became an official, her own brother refused to acknowledge his poor sister, and her sworn brother Chen Kui, who rose to the rank of Imperial Inspector, dismissed her from office. Because the play includes a plotline where her sister is forced into a life as an entertainer, the opera was banned from being performed in Linqing.

　　Scholar’s Double Clear Soup (commonly known as Cucumber and Fish Shred Soup or Radish Fish Soup)

　　Legend has it that two scholars in Linqing encountered a young woman carrying cucumbers, radishes, and fresh fish on the “Qinghe Bridge.” Hungry, they asked her for food. The woman suggested that each of them compose a poem using the characters “Qing (clear),” “He (harmony),” and “Qiao (bridge)” as themes. One scholar said: “With water, it’s pronounced Qing; without water, it’s pronounced Qing; remove the water radical, add rice, and it becomes ‘spirit.’” Another said: “With a mouth, it’s pronounced He; without a mouth, it’s pronounced He; remove the mouth, add a measuring vessel, and it becomes ‘scholarship.’” The woman responded: “With wood, it’s pronounced Qiao; without wood, it’s pronounced Qiao; remove the wood, add a woman, and it becomes ‘charming.’” Inspired by this tale, a chef later created two distinct and delicious soups using cucumber and radish paired with fish. With the green of the cucumber and radish and the clear broth, it came to be known as “Scholar’s Double Clear Soup,” which has been passed down to this day.

　　Frost Flower White Jade Soup (commonly known as Pigeon Egg and Tofu Flower Soup)

　　“Tianhua” refers to pig brain (which can be substituted with tofu skin). Once mashed, it resembles flakes of frost. Cooked pigeon or quail eggs are pure white like jade. These are combined with premium broth and lightly garnished with coriander. The soup is as clear as water, delicious and refreshing. This is a signature dish of Linqing’s Yingleyuan Restaurant.

　　Cloud Brocade Egg Flower Soup (also called Hair Vegetable Egg Flower Soup)

　　Fine as hair, the hair vegetable, egg flower, and premium broth are combined, creating a mix of white, black, and yellow that rolls like drifting clouds. With excellent color, aroma, taste, and presentation, it is incredibly appetizing. This is a signature dish of the “Liujv Restaurant.”

　　Chicken Blood Tofu Soup

　　This is a signature soup from the “Four Beauties Village Restaurant.” It uses wild chicken blood from Longshan Mountain and sliced water tofu made at Linqing’s Ancient Tower Tofu Workshop, combined with carefully prepared premium broth and a light starch slurry. This soup is commonly served with “Three Delicacies Pan-Fried Dumplings.” The red of the chicken blood and the white of the tofu strips contrast beautifully, accented with green coriander for a striking presentation.

　　Shredded Tofu Soup

　　This soup is an innovative creation by chefs at Linqing City Hotel, building upon the foundation of Chicken Blood Tofu Soup. They boldly employed modern tools and techniques to craft this distinctive soup. The tofu is shredded as fine as hair, with red and white colors intermingling, resulting in an attractive presentation and delicious taste.

　　Bitter Melon Tenderloin Soup

　　The bitter melon is vibrant green and cooling, while the tenderloin is seared to a snowy white. Paired with well-prepared premium broth, the soup is visually striking with its green and white contrast and crystal-clear appearance. The first sip brings a fresh fragrance, followed by a subtle bitterness and rich meat flavor. It’s delicious, cooling, and helps cut through grease. This is a signature soup created by chefs at Linqing Hotel.

　　Saffron Jade Balls Golden Soup (commonly known as Saffron Fish Ball Soup)

　　This soup is made with saffron, fish balls, and premium broth. The soup turns golden yellow, with snow-white fish balls made from sea fish and a faint aroma of saffron and fish. It’s delightful and satisfying, offering nourishment and is considered an excellent tonic soup. This soup was created by chefs at Linqing Hotel.

　　Spicy and Sour Sobering Soup

　　This soup is an improved version of a regular egg drop soup. The key lies in how the pepper and vinegar are cooked, with the amounts adjusted according to taste preferences. The fragrant pepper and tangy vinegar create a rich, appetizing flavor that cuts through grease, refreshes the mind, aids digestion, and sobers the drinker. It’s a uniquely refined and famous soup created by chefs in Linqing.

　　Fish Return Soup

　　This is a traditional and famous soup from Linqing. When eating the fish, the head and tail are not broken to preserve the integrity of the fish skeleton as much as possible, showing respect for the chef. In return, the chef will spontaneously prepare a delicious fish soup for the guests free of charge as a gesture of appreciation — a unique custom found only in Linqing. This soup is fresh, slightly sour, clean-tasting, and helps cut through greasiness, making it an excellent choice to end a banquet.

　　II. Hot Dishes

　　Pepper-Braised Pork

　　This dish is a Linqing official-style cuisine and also one of the traditional steamed bowl dishes of Linqing (Linqing steamed bowls include: steamed pork with rice flour, pepper-braised pork, fermented tofu pork, spicy pork, braised chicken, etc.). It is made by steaming premium pork belly and pepper along with other seasonings. The result is rich but not greasy, suitable for all ages, and has beautifying and nourishing effects. The famous anti-Japanese general Zhang Zizhong loved this dish. Whenever his troops were about to engage in a decisive battle with the Japanese invaders or had just returned victorious, the general would reward his soldiers with this hometown specialty — pepper-braised pork, which became a well-known anecdote.

　　Spicy Stir-Fried Wild Pigeon from Longshan

　　Longshan was formed from silt dredged from the canal during the Ming and Qing dynasties and is the site of one of Linqing’s Eight Scenic Spots — “Distant View of Longshan.” The mountain is lush with trees and often home to wild pigeons. Local residents often catch the mother pigeons to raise and breed squabs, which are served as a nourishing delicacy and are considered one of Linqing’s famous dishes. During the Qianlong era, Ji Xiaolan once visited Linqing in disguise to investigate a case involving imperial medicine. After tasting this dish, he found it unforgettable and later recommended it to Emperor Qianlong, which brought it great fame for a time.

　　Crispy Fried Canal Shrimp

　　Linqing is located at the strategic throat of the canal transport system. Due to its high terrain, locks were installed on the canal to regulate water flow and ensure smooth navigation. The city is crisscrossed with waterways, featuring clear water and lush vegetation, yielding many fish and shrimp. As it is situated in northern China, the growth rate of these aquatic creatures is slower, resulting in finer and more tender quality. In 1948, Marshal Chen Yi tasted fried shrimp at Xiangxinglou in Linqing and remarked, “The flavor surpasses that of the south.”

　　Red-Braised Pig’s Trotters

　　During the Ming Dynasty’s Wanli era, the tax supervisor Ma Tang, who was obese, oversaw tax collection in Linqing. He levied excessive and harsh taxes, causing great hardship among the people. Industrial workers, resentful of his overreach, would buy cheap pig trotters, cook them, and eat them as a symbolic act meaning “burn the pig trotters, reduce the taxes.” This eventually sparked a “civil uprising” where Ma Tang’s office was burned down. Over time, the preparation of this dish has been refined — the trotters become tender and fall-off-the-bone, melting in the mouth, and are believed to have health and beauty benefits, making it a local specialty.

　　Golden Hook Jade Plaque

　　This dish originates from the Qianlong era of the Qing Dynasty. Legend has it that when Emperor Qianlong was traveling south and passed through Linqing, he encountered the daughter of a boatman. The girl was as beautiful as a flower, highly skilled in martial arts, and known for punishing evil and promoting good, earning the emperor’s admiration. Emperor Qianlong personally visited her home, where the boatman’s daughter cooked a meal to entertain him. During the feast, she served this dish, which the emperor praised highly and immediately named “Golden Hook Jade Plaque.”

　　Pan-Fried Beef

　　This is one of Linqing’s unique and famous snacks. Made with premium lean meat as the main ingredient, it undergoes complex processing to achieve a crispy exterior and tender interior, resulting in a delicious and aromatic dish. Having been passed down for over 400 years, it remains very popular with diners. Canal Clay Pot Sea Cucumber

　　During the Ming and Qing dynasties, Linqing was known as a commercial hub, a strategic point for canal transport, a military stronghold, and a center for goods distribution. Seafood and dried marine products were also transported from Linqing to the inland regions of China. The abundance of materials allowed chefs to explore the preparation of seafood dishes, and the Canal Clay Pot Sea Cucumber is one of the representative dishes — a nourishing and healthy delicacy.

　　Stir-Fried Wei River Fish (also called Fish Leaping Over the Dragon Gate)

　　The Wei River originates from the southern foothills of the Taihang Mountains and flows through Linqing. The river has sharp bends, fast currents, narrow and deep channels, and clear, fish-rich waters. When Emperor Qianlong traveled south and passed through Linqing, a carp jumped into his boat. The guard remarked, “Even the carp recognizes the dragon’s face and comes to pay homage.” The emperor was delighted and gave the fish to his attendants, who took it to the Kaopeng Tavern to prepare it exquisitely. The dish turned out crispy outside and tender inside, with a delicious flavor, earning high praise from both the emperor and his attendants.

　　Glazed Meatballs

　　Outside the Yongqing Gate of Linqing’s brick city, along the canal bank, there was a Yuan Dynasty “Glazed Well.” Next to the well was a small tavern where meatballs made of flour were deep-fried, then coated with sugar boiled in refined oil. The result was a translucent appearance with a sweet, fragrant, crispy taste. These meatballs could be served as a dish or as a delightful dessert, making them a great choice for entertaining guests or visiting relatives in Linqing.

　　III. Staple Foods

　　Crispy Fried Flatbread

　　A local snack from Linqing. Dough pieces are brushed with sesame oil, sesame salt, and premium oil (animal fat is best), rolled into an oval shape, pan-fried, and then baked in an oven. Ready to eat, they are crispy outside, tender inside, savory and salty with a delicious taste, not greasy — truly unique.

　　Vegetarian Dumplings

　　Stuffing made from leeks (seasonal vegetables), wood ear mushrooms, salt, refined oil, and sesame oil. Flour is mixed with water to form dough, divided into pieces, rolled into wrappers, filled, brushed with egg wash, shaped into dumplings, and pan-fried until cooked. Features: savory flavor, golden color, suitable for all ages.

　　Vegetable Dragon

　　One of Linqing’s distinctive staple foods. Vegetable stuffing is evenly spread on the wrapper, rolled into a dragon-like shape, and steamed for 8 minutes. The finished product is somewhat transparent, with hints of green from the leeks. The overall appearance resembles the color, pattern, and shape of a python, hence the name “Vegetable Dragon.”

　　Three-Delicacy Pan-Fried Dumplings

　　One of Linqing’s distinctive and flavorful snacks. Can be made with meat or vegetarian fillings. The filling is prepared, dough is mixed, rolled into wrappers, and filled with a three-delicacy mixture shaped into crescents. They are then pan-fried and simmered. The finished product has a crispy bottom and tender interior, with a delicious and fragrant taste.

　　Mashed Pancake

　　A staple food beloved by the people of Linqing. Mix flour with water, eggs, and fine salt to form a batter. Heat a pan, add a small amount of vegetable oil, pour in the batter according to the desired amount, rotate the pan to spread it into a thin pancake, and cook both sides until done. Serve with Linqing’s specialty soups for an unforgettable taste.

　　Cloud Rolls

　　One of the uniquely crafted staple foods exclusive to Linqing Hotel. Made with high-quality fermented flour, rolled into raw dough, and steamed over high heat until ready to eat.